Hard Skills
IntermediateFood Safety ComplianceAdhering to health and safety regulations regarding food handling and storage.
AdvancedSushi Knife TechniquesProficiency in using traditional Japanese knives for precise slicing of raw fish and vegetables.
BeginnerInventory MonitoringTracking stock levels of perishable items like seafood to ensure freshness.
IntermediateNigiri and Maki AssemblyThe technical ability to form rice and wrap ingredients in seaweed according to specific standards.
Soft Skills
IntermediateCustomer ServiceInteracting with patrons at the food counter to take orders and answer menu questions.